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Chicken has gained in popularity due to its health benefits and abundance around the world. Chicken can be separated into parts such as the leg, thigh, breast, wing and assorted other areas that are commonly used in stocks.
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Blue Cheese Stuffed Chicken Breasts
by the Editors of Easy Home Cooking Magazine
Blue Cheese Stuffed Chicken Breast
Prep and Cook Time: 22 minutes
Yield: Makes 4 servings
Ingredients:
1/2
cup (2 ounces) crumbled blue cheese
2
tablespoons butter, softened, divided
3/4
teaspoon dried thyme
Salt and black pepper
2
whole boneless chicken breasts with skin (not split)
1
tablespoon lemon juice
1/2
teaspoon paprika
Preparation:
1.
Prepare grill for grilling. Combine blue cheese, 1 tablespoon butter and thyme in small bowl until blended. Season with salt and pepper.
2.
Loosen skin over breast of chicken by pushing fingers between skin and meat, taking care not to tear skin. Spread blue cheese mixture under skin with rubber spatula or small spoon; massage skin to evenly spread cheese mixture.
3.
Place chicken, skin side down, on grid over medium coals. Grill, covered, 5 minutes. Meanwhile, melt remaining 1 tablespoon butter; stir in lemon juice and paprika. Turn chicken; brush with lemon juice mixture. Grill 5 to 7 minutes more or until chicken is no longer pink in center. Transfer chicken to carving board; cut each breast in half.
Serving Suggestion:
Serve with steamed new potatoes and broccoli.
Nutritional Information:
| Serving Size: 1 chicken breast halve | |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 103 mg |
| Saturated Fat | 8 g |
| Total Fat | 23 g |
| Calories from Fat | 60 % |
| Calories | 353 |
| Protein | 33 g |
| Sodium | 356 mg |
Dietary Exchange:
| Fat | 3 |
| Meat | 4 |
This recipe appears in: Chicken
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Blue Cheese Stuffed Chicken Breasts." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/blue-cheese-stuffed-chicken-breasts-recipe.htm> 16 May 2008.
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